To many people, baking bread seems to be one of those mysteries of the kitchen that only a few are able to accomplish. So not true! Baking bread is easy, saves money, and provides your family with some warm memories. And, it doesn't take that much time to do. Besidess the basic bread recipe, I'm included some ideas for making more than just a loaf of bread. In fact, you can even make a great pizza crust with this recipe, too.
Basic Bread
1 tablespoon dry yeast
1/4 cup cold water
6 cups all-purpose flour, approximately
3 teaspoons salt
Water as needed
In a large mixing bowl, dissolve one tablespoon of yeast in a quarter cup of straight-from-the tap, cold water. Cold water will not kill yeast. Add about six cups of all-purpose flour and three teaspoons salt. Add enough water to form a dough. The dough should be workable and not too wet. You may end up getting into this process with your hands! Add flour as needed. Mix until the dough can basically hold it's shape. Knead and work the dough on a floured board until smooth. Round it out and place in a greased bowl. Cover with plastic wrap and let rise until doubled. This can take an hour to three depending on the weather. If it rises up quickly and you can't get to it immediately, push it all down again. It will come back!
Remove the dough from the bowl and divide into two. Shape into loaves and place in greased bread pans or form round loaves on greased baking sheets. Preheat oven to 450 degrees. Cover loaves with plastic wrap (it helps to spray the underside of the wrap with vegetable spray to prevent sticking). Let the loaves rise again until doubled. Slash across the top of each loaf with a sharp knife. Place bread in the oven and bake for about 45 minutes to an hour or until deep, golden brown. Remove from pan and cool before slicing.
My bread seemed to have a problem one day. Out of four loaves set to rise, one didn't seem to be keeping up with the others. I had divided the dough equally between the pans yet this particular loaf refused to increase in volume. I was still bewildered as I prepared to put them in the oven. It was then I noticed the missing patches of dough on one side. Almost at the same time, my then three year old appeared in the kitchen with sticky dough all over his hands, face, and hair!
Once you master bread baking, you have opened the doors to creativity on a large scale. With the previous recipe you can make bread sticks, rolls, baguettes, fried bread and pizza crust. With a little effort in the morning, you have the means of enhancing your evening meal.
Rolls are simple. After the first rising, divide dough into pieces half the size of your fist. Round them out and place them about two inches apart on a greased baking sheet. Let rise until doubled. Before baking, you can brush them with beaten egg white for shine. A sprinkling of poppy seeds, caraway seeds or sesame seeds earns you credit towards best mom in the world.
Bread sticks are just pieces of dough, rolled out about as thin as a pencil. These don't need the second rising. Brush with egg white, if desired, and bake 8 to ten minutes until golden. Arrange these golden sticks in a fancy vase. You will have an edible centerpiece that won't last long.
Baguettes are just long, thin loaves of bread. After they have had their second rising, make some diagonal slashes, brush with egg white and bake until brown. They are very nice served with salad or soup. No need to cut, just break off pieces and pass them along. Very continental!
Fried Bread is just that! Take small pieces of dough (no second rising required), roll them into thin strips and deep fry until golden. Drain and dust with powdered or granulated sugar. Cinnamon could be a thought, too.
Potato Bread always sounds intimidating. The secret to easy potato bread is a little foresight. The next time you boil peeled potatoes, save the water you drain off. Seal it in a container, refrigerate and plan to bake bread the next day. Instead of cold water, use the potato water. If there isn't enough to get your dough started, supplement with more water.
Sun-dried Tomato Feta Baguette only needs a recipe of your bread dough, ½ cup sun-dried tomato and 3/4 cup crumbled Feta cheese. Divide your dough into four sections. Roll out one section, spread on one-fourth of the tomato and cheese and roll up into a long baguette. Seal the edges together. Let rise until doubled on a lightly-greased baking sheet. Just before baking, brush with beaten egg and sprinkle generously with poppy seeds. Continue with the rest of the dough. You can usually fit two loaves on a baking sheet.
Wheat Bread calls for the substitution of one cup of the all-purpose flour for a cup of whole wheat flour. If you like your wheat bread a bit sweet, you can add a tablespoon or two of honey to your dough.
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